VDACS News Releases
December 7, 2017
Holiday Food Safety Tips that May Surprise Cooks
Contact: Elaine Lidholm, 804.786.7686
Savvy cooks already know the basics of food safety: clean surfaces and utensils; separate raw meat, poultry, eggs and seafood from ready-to-eat foods and don’t contaminate plates or utensils with raw juices; cook to proper internal temperatures; and chill, i.e. keep cold foods cold and refrigerate leftovers within two hours. The Virginia Department of Agriculture and Consumer Services (VDACS) advises all cooks and food handlers to go beyond the basics this holiday season, however.
“Food is a big part of the winter holidays from Thanksgiving to New Years,” said Sandy Adams, VDACS Commissioner, “and many people attempt to cook a big meal who don’t have a lot of experience in the kitchen. That leaves room for mistakes that can make guests sick. Food handling errors and inadequate cooking are the most common problems that lead to foodborne disease outbreaks in the United States.” She adds that food safety is even more crucial for infants, the elderly and people with compromised immune systems.
VDACS lists a few safety tips below but encourages everyone involved with holiday food preparation to go to foodsafety.gov for more information:
“By following these food safety guidelines, I believe everyone can have a safe and healthy holiday,” said Adams, “and I encourage shoppers to look for Virginia products when purchasing items for holiday meals.”
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